¾ cup gluten-free oats (whirled in a food processor or blender if not instant)

4 teaspoons baking powder

½ teaspoon salt

¼ cup sugar

6 Tablespoons butter

1 cup milk

¼ teaspoon cinnamon

1 teaspoon sugar

Instructions

Combine the blueberries, sugar, lemon juice, vanilla, and corn starch in a sauce pan. Cook and stir over medium high heat until thickened. It will get runny as the blueberries warm up, then thicken as the cornstarch cooks.